Beautifully smoked trout fishcakes are smothered in a creamy cheat Hollandaise sauce made from Dijon mustard, vinegar, butter, dill and crème fraîche. Served with roasted sweet potato and a pea & kale dressed salad. All the skill with none of the fuss!
Beautiful succulent fillet served with dreamy sweet potato mash, and charred green beans that have been fried in garlic heaven. It is finished off with a sweet and sticky balsamic glaze, fried feta morsels and crunchy walnuts.
Golden-fried gnocchi doused in a silky gorgonzola sauce, sprinkled with a zesty panko, pecan & parsley crumb, and sided with sautéed kale & green beans. Bellissima!
The perfect partner for rich lamb goulash! Spiced with smoky chipotle and coated in a sticky BBQ sauce, sided by a mound of yummy black beans. As if this dish couldn’t get any better, nuggets of crispy roast potatoes covered in gooey mozzarella, need we say more?
Massaman is a rich and tangy curry that is not too spicy. We have mixed our version with ginger, sweet potato, edamame, spinach and coconut milk. Served on a bed of brown rice. Topped with a seared duck breast and garnished with toasted peanuts, fresh coriander and fresh chilli.
Portuguese-style pan-fried squid on a bed of loaded onion, pickled pepper, and pea rice. Drizzled with a homemade peri-peri yoghurt sauce and served with cheesy corn on the cob.
Sweet sun-dried tomato & aubergine ravioli, rounded off with fresh zesty ricotta and crispy sage – traditional flavours that you just can’t beat. The trick of this dish is to cook the aubergine to perfection, the rest just rolls out from there.
Moules frites is an absolute classic which really lets the flavour of fresh mussels shine and involves simply cooking in a buttery white wine sauce. Served with frites and a classy zingy That Mayo for dipping. Chic bistro dining at home!
Cinnamon and sumac coated lamb leg served with a dried pomegranate and golden sultana salsa, and a fresh cucumber and mint yoghurt. All sitting on a bed of cinnamon rice – a Lebanese feast!
A fillet to top all fillets – served with dreamy pan-fried slices of potato and onions, oven-kissed blistered baby tomatoes, and an unctuous brandy and black peppercorn sauce.